·6 organic free-range eggs,
lightly beaten
·2 tbsp olive oil
·2 cloves garlic, minced
·½ onion, diced
·½ red pepper, diced
·1 cup kale, chopped
·Salt and pepper, to taste
·1 tbsp coconut oil
·Cheddar or feta cheese to top (optional)
Preheat oven to 400˚F. In a large skillet, heat the olive oil and add garlic and a pinch of sea salt. Sauté for a few minutes. Add onions and red peppers and sauté until lightly browned. Add the kale and sauté for 5-10 minutes, until slightly wilted. Lightly grease a pie pan with coconut oil. Once veggies are done, add them to the pan. Then, add in the beaten eggs and mix. Season with salt and pepper, to taste. Top with cheese for some extra flavor. Bake for 25-30 minutes or until eggs are fully cooked. You can test by putting a fork in the center. If there is no egg on the fork after picking it up, it’s done. Serve and enjoy!
Highly recommended. We’ve been happy customers for many years. Great quality locally grown organic seasonal food (which ticks all the boxes for us). Never let us down with delivery or contents - and a really lovely family run team.
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